Chiroso

High in the mountains of Urrao, Antioquia, a quiet transformation is underway. On a small farm called El Pencil, producer Yenser Urán is helping redefine what’s possible with the Chiroso variety. His latest lot, produced through the collaborative Chiroso de San Carlos Project, is a vivid example of how tradition, innovation, and community can come together in a single cup.

This Chiroso is processed using a meticulous anaerobic natural method. Ripe cherries are handpicked, then fermented for 72 hours in sealed bags, away from light and oxygen. This stage enhances the coffee’s inherent fruit character, concentrating flavours while deepening sweetness. After fermentation, the cherries are slowly dried under canopy for up to 10 days, followed by a 21-day stabilization period. This crucial resting phase brings clarity and balance to the final profile.

The result is stunning. In the cup, you’ll find black cherry, hibiscus, and cocoa. The texture is plush and syrupy, with a clean and focused structure. It’s a profile that’s both accessible and sophisticated, bold in flavour yet refined in execution.

More than just an excellent microlot, this coffee represents a broader mission: to empower smallholder farmers, promote sustainable practices, and elevate Urrao’s place in the world of specialty coffee. With farms averaging just 1.5 hectares and minimal chemical input, producers like Yenser are showing how quality and care can yield extraordinary results both in the cup and in their communities.